“Sichuan Style” Green Beans

Big news: Our garden has started producing Green Beans!

That means it’s time for me to make the one vegetable side dish that I am good at.  I make some mean fresh green beans.  Will loves them, his family likes them, my family likes them, and they are on my friend Kayla’s top ten list I am pretty sure.  I’ll have to make them for her when she gets home from Africa.

green beans

These green beans are a home run. They are WAY better than canned green beans and steamed fresh ones.  They take hardly anytime at all to make.  They have abundant flavor.  They are very aromatic and will make your kitchen smell great (unless you burn them like Kayla and I did once…)! They are nice and crispy, not mushy like baby food.

she snatched up this green bean when it fell on the floor while we were cooking

she snatched up this green bean when it fell on the floor while we were cooking

and proceeded to gnaw on it all evening.

and proceeded to gnaw on it all evening.

There are two ways to make my green beans- Traditional/Garlicky or “Sichuan Style.”  I put that in quotes because it’s not an actual Chinese recipe; it’s just my attempt at copying something amazing that I had when I was there the last time.

Ingredients:

  • Olive Oil
  • Fresh green beans (a good sized handful per person)
  • Minced Garlic (a clove per 2 servings of beans)
  • Salt & Pepper to taste
  • Crushed Red Pepper Flakes (a teaspoon per two servings of beans) *Omit if you want the traditional/garlicky style
  • Garlic Powder (yes more garlic, I’d say about 1/4 tsp per 2 servings of beans)

Onion Powder (again, about 1/4 tsp per 2 servings of beans)

Directions:

  1. Snap or chop the ends off of the green beans.
  2. In a skillet, large enough to spread your green beans out in, put in some olive oil to heat up. The amount will depend on how many beans you are cooking.  I would say a Tablespoon or two for 2 servings of beans, but you should be able to eyeball it pretty well. 
  3. Turn the skillet on to medium high heat.  This recipe moves fast because of the high heat, but it is also what gives you seared, crisp, flavorful green beans.
  4. While the oil is heating up toss the green beans in the skillet and stir them around to get them coated in the oil.  This helps the spices to stick to the beans and not burn to the pan.
  5. Now add your minced garlic and toss it all around.
  6. Add the rest of your spices and toss again.  (omit the red pepper if you don’t want the spicy sichuan style green beans)
  7. You’ll need to watch to make sure that these sear a little, but don’t burn. Let them sit then toss them around and let them sit again.  You don’t need to constantly stir them or they won’t get seared.
  8. Once they are all seared a little and hot, turn off the heat and serve them!  I usually make these at the very end of cooking dinner because they don’t take long.  The more green beans you are cooking the longer it will take, and I suggest having a pretty thin layer of green beans in the pan not piling them in there.
in the skillet tossed in the oil.

in the skillet tossed in the oil.

here they are in the skillet with all the spices cooking

here they are in the skillet with all the spices cooking

Green Beans 4

These green beans really can be put with any meal.  We ate them Sichuan style with pork tenderloin last night, but that’s because we love spicy food.  If you don’t like spicy stick with the garlic version.  It will never fail you.  Just take my advice, don’t learn the hard way like Kayla and I did.  Make sure you keep enough oil in the pan to keep things from burning, and don’t burn the spices. Your lungs will not like that smoke.

This was about a year and a half ago, at my college apartment.  They smoked so bad that we carried them out into the stairwell! lol

This was about a year and a half ago, at my college apartment. They smoked so bad that we carried them out into the stairwell! lol

Soon I will be posting an awesome new spinach side dish that Will has been making.

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7 responses to ““Sichuan Style” Green Beans

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